We all know momo are delicious, but they’re even better when you’ve got the perfect dipping sauce to go along with them. But for those who really enjoy the heat, you need to try this spicy Nepali momo sauce.
Momo Piro Achar
In Nepal, we call spicy momo dipping sauce “piro achar.” “Achar” basically means pickle. It’s the perfect condiment for steamed momo.
And this sauce is really spicy because of the red chilies. It will be hot!
But it also has a lot of taste from the ginger, garlic, and other spices. So it’s spicy but very flavorful too.
The best part about this sauce is that it comes together in under 30 minutes using ingredients you already have on hand – red chilies, garlic, ginger, tomato, and basic spices.
If there are leftovers, they can also be served as a side dish to the main dish, like rice and curry.
Here is an easy and simple step on how to make spicy momo achar or Nepali piro momo achar.
Ingredients
Here are some of the key ingredients that are used to make Spicy Nepali Momo Achar:
Tomatoes: Tomatoes are the key ingredient for this sauce. I always like to use Roma tomatoes since they have a nice, rich flavor. Start by giving those tomatoes a good wash. Then, chop them up into some small, bite-sized pieces.
Red chilies: Dried red chilies are the other main ingredient in the recipe. They add heat to the sauce.
Spices: Turmeric powder, cumin powder, coriander powder, red chili kashmiri powder, and fenugreek seeds.
Oil: Olive oil or any vegetable oil of your choice is used to cook the sauce.
Ginger and Garlic
Seasonings: Salt to taste and Sichuan pepper (Timur).
Instructions
- Heat oil in a pan over medium heat.
- Once hot, add fenugreek seeds and sauté for 1 minute.
- Then, add dried red chili, ginger, garlic, and sichuan pepper. Cook it for a few min.
- Add the spices—turmeric, red chili, cumin, and coriander powder. Mix well and cook for a few minutes.
- Next, add chopped tomatoes and combine everything well. Cover the lid and cook until tomatoes are mushy.
- Once the tomatoes are cooked, cool the mixture. Season with salt.
- Then, transfer the mixture to the blender and blend it for 10-15 seconds until thickened.
- Transfer it to the bowl, and serve with momo.
Note: To make blending easier, you can add a little bit of water to make it easier to blend it properly.
Serving Suggestions
Here are a few serving suggestions:
With Momo
Spicy Nepali Momo Achar is the perfect dipping sauce for Momo. To serve, place a small bowl of it alongside a plate of Momo.
With Momo Jhol
Spicy Nepali Momo Achar can be used as a condiment for Momo Jhol. Add a spoonful of the sauce to the soup to give it an extra kick of flavor.
As a Side Dish
Spicy Nepali Momo Achar can be served as a side dish with any Nepali meal. It pairs well with rice, lentils, and vegetable dishes.
Storage
Once made, Nepali Momo Achar can be stored in the refrigerator for up to a week.
It is important to store it in an airtight container to prevent the aroma from spreading to other foods.
If the achar is too thick, it can be thinned out with a little bit of water before storing.
If you plan on freezing the achar, it is best to do so in small portions so that you can thaw only the amount you need.
Transfer the achar to a freezer-safe container and store it in the freezer for up to a month. When you are ready to use it, thaw it in the refrigerator overnight and serve it with momo.
Other Pickle Recipes
Here are a few other pickle recipes you might want to try:
Equipment
- Non-sticky pan
Ingredients
Vegetable
- 1 cup chopped tomato
Seasoning
- ½ tsp salt (to taste)
- 10-12 pieces sichuan pepper (timmur)
- 3 cloves garlic
- 1 tsp minced ginger
Chili
- 7-8 dried red chili
Spices
- ½ tsp ground turmeric
- ½ tsp kashmiri red chili powder
- ½ tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp fenukgreek seeds
Oil
- 2 tbsp oil
Instructions
- Heat oil in a pan over medium high heat.2 tbsp oil
- Once hot, add fenugreek seeds and sauté for a minute.¼ tsp fenukgreek seeds
- Then add dried red chili and saute for a minute.7-8 dried red chili
- Add ginger and garlic. Cook it for few minutes then add sichuan pepper. .3 cloves garlic, 1 tsp minced ginger, 10-12 pieces sichuan pepper (timmur)
- Add the seasonings – turmeric, red chili, cumin and coriander powder. Cook all the spices for a few minutes.½ tsp ground turmeric, ½ tsp kashmiri red chili powder, ½ tsp ground cumin, ½ tsp ground coriander
- Next, add tomatoes and combine everything well. Cook it with the lid on until the tomatoes are tender and mushy.1 cup chopped tomato
- Add salt and cool the mixture down.½ tsp salt (to taste)
- Transfer mixture to the blender and blend it for 10-15 seconds until thickened.
- Finally transfer sauce into the bowl, and garnish with cilantro before serving with momo.
Video
Notes
Nutrition
If you tried this recipe, please let me know how it turned out in the comments below. If you liked it, remember to rate the recipe. Your feedback helps other readers decide if they want to make this recipe. Thank you!
Easy and great recipe!
Thank you the comment! Glad,you liked the recipe.
Thank you for your Momo and momo sauce recipe!
So delicious and easy to make.
I didn’t have fenugreek seeds so I used coriander seeds + a bit of fenugreek leaves
Still tastes fantastic!!
You’re so welcome, Adelyn! I’m so glad you enjoyed the recipe. Great substitution for fenugreek seeds. Sounds like it worked perfectly! Thanks for sharing your experience; it made my day! 😊